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Peking Doilies

Western.Chefs's picture
Ingredients
  Flour 5 Cup (80 tbs)
  Boiling water 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Peanut oil 1⁄4 Cup (4 tbs)
For filling
  Roast pork 1 Cup (16 tbs)
  Sliced cooked chicken 1 Cup (16 tbs)
  Sliced roast duck 1 Cup (16 tbs)
  Sliced cooked ham 1 Cup (16 tbs)
  Finely sliced bean sprouts 1 Cup (16 tbs), warmed in 2 tablespoons peanut oil
  Peanut oil 2 Tablespoon (For Warming The Bean Sprouts)
  Cabbage 1 , peeled and finely sliced
  Egg 1 , beaten, fried like a thin pancake and then shredded
  Cucumber 1 , peeled and finely sliced
  Spring onion stalks 1 , parboiled and sliced
Directions

Mix salt in flour.
Place in deep bowl.
Pour in boiling water.
Stir quickly until all flour is dampened.
Place dough on pastry board and knead until smooth.
Add more hot water or flour if necessary to make a stiff dough.
Roll out 1 inch thick.
Cut into 2-inch strips.
Cut strips into squares.
Flatten each square slightly on floured board.
Smear on a little oil.
Place 2 pieces together and roll out very thin, keeping the shape round.
Place 1 round at a time on a hot slightly greased frying pan.
Cook 1 minute.
Turn and cook until both sides are done.
To prepare the filling:
Arrange sliced meat in separate portions on large plate.
Place in middle of table.
Put prepared vegetables and sauce (small plate of soy sauce mixed with tomato catsup, spiked with Tabasco) in individual plates around meat.
Each person serves himself: Place some sauce on doily, add a table-spoonful of meat and vegetable in center.
Fold ends together to make a roll.
Season with soy sauce to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Meat
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
6

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